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  1. Floating Flowers Platter Centerpiece

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    It's a cheese board; it's a centerpiece; it's a place to corral cocktail garnishes. It's a basic white platter (this one's from cb2.com), the most versatile item in your cupboard. 

    Float flowers like these peonies in small bowls, and arrange them with votive candles for a quick, modern centerpiece. On a long table, you can place a few platters down the middle.

    Source
    Martha Stewart Living, July 2009
    More Bright Ideas
  2. A Year of Flowers: July

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    A handful or two of freshly cut flowers embody the laid-back spirit of outdoor entertaining, especially when the blooms are slipped into a mismatched assortment of clear glass bottles, jars, and carafes. The containers go with any color scheme and offer a way to pair unlikely garden mates. At this dinner party, sun-craving cosmos meet shade-friendly astilbes. And the mingling of starburst scabiosa seed heads with the fireworks of astrantia makes the tabletop conversation sparkle.

    Source
    Martha Stewart Living
  3. A Year of Flowers: April

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    Unless they're down on hands and knees for an outdoor egg hunt, people tend to overlook the exquisite shapes and tones of minuscule spring flowers. Give these plants the close-up they deserve by using eggcups as vases, which can hold pink lilies of the valley, species tulips, grape hyacinths, narcissus, violets, pansies, bleeding-heart leaves, and other small wonders. Try several cups on a tray for an Easter centerpiece or a single one to cheer up a desk or a bureau.

    Source
    Martha Stewart Living
  4. Packing Leftovers

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    Leftovers are one of the best parts of Thanksgiving, so pack them with style as you send guests home with food. 

    Purchase takeout cartons in multiple sizes, along with adhesive labels to note what's inside each. At the end of the meal, you won't have to scurry to find the right containers and matching lids -- and guests won't need to return any dishes.

    Source
    Martha Stewart Living, November 2008
  5. Passover Plates

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    If you're expecting numerous guests for the holiday dinner and have only one seder plate, create one or two extras so everyone around the table can participate. Arrange five elegant saucers or small bowls on a large plate that matches them, and then use the small dishes to display each of the symbolic foods.

    Source
    Martha Stewart Living, April 2008
  6. Good Thing

    From Tree to Table

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    Shake things up with a dish that's distinctive but doesn't abandon traditional flavors: fall-foliage lasagna. The secret? Pasta colored with beet and carrot puree, and shaped with cookie cutters.

    Your caterer can incorporate these tricks into her recipe; we layered fresh ricotta cheese between beet and carrot pastas, which were cooked, then sauteed in -- and drizzled with -- a brown-butter and sage sauce. The combination is hard to, ahem, beet.

    Source
    Martha Stewart Weddings, Fall 2009
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